Author Notes
Velvety smooth and with a hint of heat, this beautiful bright-yellow soup is delicious, healthy, and super easy to make! Carrots are a rich source of vitamin A and ginger, cinnamon and peppercorns are good for circulation and digestion.
There is a variation to this soup which I like a lot. Substitute some of the carrots with sweet potatoes and beets. Ratio of 40% carrots, 40% sweet potatoes, and 20% beets works well, but don’t be too concerned about the math and experiment according to your own tastes. —Larisa Litvin
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Ingredients
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2 tablespoons
Ghee (or Coconut Oil for a vegan version)
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2 cups
Onion, chopped
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4 teaspoons
Fresh Ginger, chopped
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7 cups
Carrots, chopped
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6 cups
Water
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2 teaspoons
Salt or to taste
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1
Cinnamon Stick
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10
Whole Peppercorns
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1 bunch
Parsley, chopped
Directions
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Heat the ghee (or coconut oil) in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the ginger and carrots and sauté frequently stirring for 2 minutes.
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Add the water, salt, cinnamon stick, and peppercorns. Bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.
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Remove the cinnamon stick and some or most of peppercorns, according to your taste.
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In a blender puree until very smooth.
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Return the soup to the saucepan and, if needed, reheat it over medium heat until hot.
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Serve with fresh parsley leaves.
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